Antipasto Salad from the Folk School Cookbook

Today we’re sharing the perfect recipe for holiday potlucks. Our Antipasto Salad featured in The Folk School Cookbook is easy to assemble and makes an impressive addition to any table.

Arrange on a large, rectangular serving platter:
4–6 cups arugula or other salad greens

Place on top of the greens in overlapping rows, starting in the middle and working your way out:
1 cup marinated artichoke hearts, drained or sliced tomatoes
1½ cups fresh mozzarella, thinly sliced or chopped
6 ounces prosciutto, thinly sliced
6 ounces salami
15 ounces cooked white or kidney beans, drained and rinsed
1 cup sliced black olives, drained
3 roasted red peppers, thinly sliced

Serve with a Classic Vinaigrette (our vinaigrette recipe is on page 115 of The Folk School Cookbook) and crispy breadsticks. Serves 4–6.

Recipe featured above appears in The Folk School Cookbook by Nanette Davidson; Cookbook photography by Keather Gougler, unless otherwise noted.

The Folk School Cookbook:
A Collection of Seasonal Favorites

Arranged by the seasons, the 336-page hardcover book features Southern Appalachian cooking as well as cuisine from other parts of the world—especially those that have helped to shape the history of the school. Folk School regulars will recognize dining hall favorites, Fall Festival fare, Appalachian classics, and treats made for holidays and special events.

Nanette Davidson, cookbook author and former Folk School Resident Artist in Cooking, meticulously collected and curated over 200 recipes including some of the most memorable recipes served family-style in the school’s Dining Hall over the decades.

Between the beautiful photography, illustrations, stories, and the delectable recipes, you’ll be tempted to come to Brasstown for a visit. We hope you will! In the meantime, cook up a taste of John C. Campbell Folk School at home and share it with friends and family.


The Folk School Cookbook is available at the Folk School Craft Shop. Place an order through our online store to have the cookbook shipped directly to you.

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